To begin making the Hariyali Egg Curry recipe, we will first make the Hariyali Masala.
Into the Mixer Grinder (medium jar), add the Coriander leaves mint leaves, Green Chillies and 1/2 cup water. Blend all of them together to make a smooth paste and keep aside.
Into the small jar of the mixer grinder, add the onions, ginger and garlic and grind to make a paste.
Heat 1 tablespoon oil in a kadai over medium heat, add the Bay leaf (tej patta), Cloves, Cinnamon Stick and roast for a few seconds. Add the Onion ginger garlic paste.
Saute for 4 to 5 minutes until raw onion smell goes away.
Once the onions are roasted, add garam masala powder, coriander powder and saute for a few seconds.
Add the Hariyali Coriander Mint Mixture, the fresh cream and the 4 Boiled eggs.
Add water if required to adjust the consistency of the Hariyali Egg Curry. Cover & simmer the Hariyali Egg Curry for 5 minutes.
Check the salt and spices and adjust to according to your taste and transfer the Hariyali Egg Curry into a serving bowl.
Serve the Hariyali Egg Curry along with Malabar Parotta or Whole Wheat Lachha Paratha and Burani Raita for a weeknight dinner.
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